Ingredients:
Pork Chop:
1 Pork Chop
4 tbsp Salt
2 sprigs Winter Savory
1 cluster Chestnut Mushrooms
1 tsp Molasses and Miso Glaze

Apple & Tardivo Salad:
2 Honey Crisp Apples
2 Tardivo Roots
1 tbsp Sorghum Vinegar  
1 tbsp Olive Oil 
Salt, to taste

Method of Preparation:
Pork Chop:
Start off by trimming the skin off the chop. Season the chop with a liberal amount of salt on both sides. Place the chop in a cast iron pan on a medium heat. Apply pressure to the chop to ensure that it cooks evenly. Flip the chop over after about 8 minutes to let the other side cook. Cook the chop to an internal temperature of 140-150 degrees. After the chop has rested for a few minutes trim off the bone. Slice the chop. Glaze the chop with the molasses and miso glaze 

Apple & Tardivo Salad:
Slice the apples julienne strips and place into a bowl. Slice the bottoms of the tardivo and place them into the bowl with the apples. Add the Sorghum Vinegar and olive oil to the salad as well as salt. Mix the salad up. 

Chestnut Mushrooms:
Cut the growing material off of the mushroom clusters. Add the mushrooms to the pan that the chop was cooked in using the fond from the chop to cook them. Keep the heat on medium and season with salt. Add the winter savoy to the pan. 

Plating:
Cut the bone of the chop and slice the chop into small sections. Build your salad next to the chop. Place the mushrooms on top of the chop.